Sunday, May 20, 2012

The Swedish Pancake...

...where the crepe meets the flapjack.  

A rainy Sunday begins with a dip in the pool at the YMCA.  Back up.  A rainy Sunday begins with coffee, orange juice and doughnut holes.  Then, a trip to the YMCA to burn off said doughnut holes commences.  We follow this up with brunch.  Today's menu included homemade rhubarb-strawberry sauce, freshly whipped cream atop perfectly fluffy, but substantial Swedish Pancakes.  

The Swedish pancake is an frothy, eggy, batter that is traditionally served with lingonberry preserves.  We do enjoy them in this manner, but with rhubarb in season and a few strawberries hiding out from last summer's pickings, it was a great day for making some sauce, Minnesota style. 

We use the recipe from the Recipe of the Day post on The New York Times' Diner's Journal which can be found here:  

Here's the recipe: 
  • 3 eggs
  • 1/4 cup sugar
  • Pinch salt
  • 1 cup milk
  • 3/4 cup flour
  • 3 tablespoons melted butter, more for cooking
  • Confectioners\' sugar for dusting
  • 1. Separate eggs, and beat yolks in a medium bowl with sugar and salt. Add milk and flour alternately, stirring gently after each addition, to form a thin, smooth batter. Stir in melted butter. (Batter can be covered and refrigerated at this point for up to a day.)
  • 2. Beat egg whites until they hold stiff peaks. Gently stir them into batter; do not worry about fully incorporating them.
  • 3. Heat a cast iron or nonstick skillet or griddle over medium-high heat; when a drop of water skips across it before evaporating, it\'s ready. Melt some butter in pan, and, using a tablespoon, scoop up a bit of batter and put it in pan. Cook as many pancakes at once as will fit comfortably, turning them when they are brown. Total cooking time is less than 5 minutes per pancake.
  • 4. Serve immediately, sprinkled with confectioners\' sugar.
This recipe is a family favorite!  Hope you enjoy it, too!


Rhubarb-Strawberry sauce, Whipped cream and a tea-ball to sprinkle powdered sugar!


For your next Swedish recipe, may I suggest a Swedish take on popcorn shrimp? Consult this link (and turn on the subtitles, it's hilarious!)


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